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Meanwhile, adjust the oven rack to the middle position and preheat the oven to 300ºF.

Prepare the braising liquid: Heat a large sauté pan over medium-high heat and drizzle the oil into it. Add the onions and cook until they’re slightly browned, about 10 minutes. Add the carrots and celery and cook for another 6 minutes, until softened. Add the garlic and cook for another 5 minutes. Deglaze the pan with the port wine, scraping any brown bits from the bottom with a wooden spoon, and continue to cook till the liquid has reduced to about 1/3 cup, 10 minutes.

Arrange some of the vegetables in a roasting pan, and place the seared osso buco on top. Add the rest of the vegetables with the port reduction, along with the parsley, thyme, and bay leaves. Pour in the beef broth, and cover the pan with aluminum foil. Braise in the oven for 3 hours, until the meat is practically falling off the bone and is so tender that it can be easily pulled apart.

TO SERVE:

1 tablespoon rice bran oil or canola oil

½ yellow onion, chopped

1 small carrot, chopped

1 small celery stalk, chopped

Kosher salt

Freshly ground black pepper

Allow the venison to cool in its braising liquid until it reaches room temperature, about an hour, then remove the meat from the bones and set them aside. Strain the braising liquid through a fine-mesh sieve into a bowl, and discard the solids.

Heat a medium saucepan over medium heat and drizzle the 1 tablespoon oil into it. Add the onions, carrots, and celery, and sweat until the vegetables are soft, about 7 minutes. Add the strained braising liquid and reduce by half over medium-high heat, skimming the surface with a spoon or a ladle every once in a while to remove the foam that forms on top, 10 to 15 minutes. Check the seasoning, and add salt and pepper if necessary. Reheat the osso buco and the bones in the simmering liquid until the meat is warm all the way through, about 10 minutes. Transfer the osso buco, the braising liquid, and the bones to a large bowl, and serve. The marrow is delicious.

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Marmalade Tart

This free-form tart is one of Michelle’s favorites—she loves the combination of citrus, marmalade, and buttery dough. At the Bakery we make our own marmalade from local Meyer lemons, but you can also use a high-quality store-bought marmalade such as June Taylor’s. (The fewer the ingredients in the marmalade, the better—for ours, we use just lemons and sugar.) The more variety in color and size of the citrus slices, the prettier the tart—so even though the recipe calls for just two citrus fruits, feel free to use slices from a larger assortment (oranges, blood oranges, Cara Cara oranges, and grapefruit are all good options) and serve the leftover citrus on the side as a garnish. This tart is so beautiful that you can leave it as a centerpiece on your table. It’s great served with butterscotch ice cream or a dollop of whipped cream.

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INGREDIENTS

FOR THE ALMONDS:

¾ cup unblanched almonds

FOR THE TART DOUGH:

1 ½ cups cold unsalted butter, cut into small cubes

3 cups all-purpose flour, plus extra for dusting

½ cup sugar

Grated zest of 1 orange

1 teaspoon kosher salt

1 tablespoon plus 1 ½ teaspoons orange juice

FOR THE ALMOND CREAM:

6 tablespoons unsalted butter, softened

½ cup plus 1 tablespoon powdered sugar

1 ½ teaspoons almond extract

Grated zest of 1 small orange

½ teaspoon kosher salt

1 egg, beaten

3 tablespoons all-purpose flour

FOR ASSEMBLING THE TART:

Nonstick cooking spray

1 cup high-quality citrus marmalade (orange or lemon)

2 citrus fruits

1 egg, beaten

2 tablespoons sugar

1 tablespoon cold unsalted butter

Makes one 10 by 14-inch tart

Adjust the oven rack to the middle position and preheat the oven to 350ºF.

Scatter the almonds on a cookie sheet and toast them in the oven until they’re golden through the center, about 10 minutes. (To check if they’re done, cut one open and inspect the color inside.) Remove them from the oven and let them cool completely. Then finely chop the almonds and set them aside. (Leave the oven on.)